VEGAN CHILI VERDE
Earthy poblano peppers, fruity tomatillos, and Tuscan kale provide lots of color and taste in this vegan chili verde recipe, which is sure to be a standout on your table. Garnish with fresh cilantro, lime wedges, sour cream, or hot sauce, if desired.
Provided by Alice Waugh
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Set an oven rack 4 to 6 inches from the heat source and preheat the oven's broiler.
- Place tomatillos, garlic cloves, and poblano peppers on a baking sheet.
- Broil in the preheated oven until the peppers start to blacken and blister, 6 to 8 minutes. Remove garlic and transfer to a plate. Turn tomatillos and peppers over and broil until peppers are blackened and tomatillos are soft, 5 to 6 minutes more.
- Meanwhile, heat olive oil in a large pot over medium heat until shimmering. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Stir in oregano, cumin, and chili powder; cook for 1 minute. Add 3 cups vegetable broth, great Northern beans, pinto beans, kale, corn, bulgur wheat, and salt. Return to a simmer.
- Transfer roasted garlic, peppers, and tomatillos to a blender. Add remaining 1 cup vegetable broth. Cover and blend until just smooth. Pour into the simmering pot.
- Simmer chili gently until bulgur is tender, 15 to 20 minutes.
Nutrition Facts : Calories 315.1 calories, Carbohydrate 49.7 g, Fat 8.9 g, Fiber 12.4 g, Protein 12.6 g, SaturatedFat 1.3 g, Sodium 716.4 mg, Sugar 4.4 g
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Arshad Hayat Khan
[email protected]I can't wait to make this chili again.
sp wahid khan official
[email protected]This chili is the perfect comfort food.
Rukayatu Sumani
[email protected]I love the smoky flavor of this chili.
Arshad Muhammad
[email protected]This chili is a great way to use up leftover vegetables.
Mike Stewart
[email protected]I made this chili for my family and they loved it. Even my picky kids ate it all up.
SoHel Vai
[email protected]I'm not a fan of tomatillos, but I really liked this chili. The tomatillos add a nice tang without being overpowering.
Alamzeb
[email protected]This chili is perfect for a party. I made a big batch and it was a hit with everyone.
Grace Mwaba
[email protected]I love that this chili is vegan. It's a great way to get my daily dose of vegetables.
Umme Moriom
[email protected]This chili is so easy to make and it's so delicious. I've already made it twice this week!
Mbutoh Carine
[email protected]I'm so glad I found this recipe. It's a new favorite in our house.
rashed KHAN milon
[email protected]This chili is a great way to warm up on a cold day.
Abdulwaheed Afolarin
[email protected]I love the combination of flavors in this chili. The tomatillos, peppers, and spices all come together perfectly.
Amina Hamee
[email protected]This chili is so flavorful and delicious! I will definitely be making it again.
Irene Lilah
[email protected]I'm not a vegan, but I really enjoyed this chili. It's a great option for meatless Mondays.
Rylee Darling
[email protected]This chili is a great way to use up leftover vegetables. I had some leftover zucchini and corn, and they were perfect in this recipe.
Abudla Official
[email protected]I served this chili with avocado, cilantro, and sour cream, and it was delicious.
Jessica Akter
[email protected]I wasn't sure how I would like the tomatillos, but they really add a nice tang to the chili.
Grace Mogan
[email protected]I love that this recipe is so easy to make. I was able to throw it together in about 30 minutes.
Surigaonon
[email protected]This vegan chili verde is amazing! It's so flavorful and hearty, and it's perfect for a cold winter day.